Weeknight lamb ragu with anchovy from Something from Nothing (page 244) by Alison Roman

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Ingredients

garlic
canned crushed tomatoes
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Serves : 4-6
EYB Comments

Can substitute fish sauce for anchovies and pecorino cheese for Parmesan.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute fish sauce for anchovies and pecorino cheese for Parmesan.
krista_jo on March 17, 2026

A lot of flavour from not a lot of ingredients. I agree with the commenter who said a whole box of pasta would work with this quantity of sauce. A decent option when you don't have time to do a proper Bolognese.
jdejong on March 17, 2026

Quick and delicious! I used just a splash of white wine to deglaze the pot after adding the tomato paste. Otherwise followed the recipe as written. Used a full pound of pappardelle which was the perfect amount for the sauce. The anchovies were lovely with the lamb.
aistern on February 08, 2026

Agree this was easy and tasty!
Lepa on December 17, 2025

This was easy and delicious. I used a whole box of pasta instead of 12 ounces and it was perfect -so if you are like me and hate having lots of opened boxes know this perfectly dresses a pound of pasta.